Mexican Chicken Soup
A delicious and vibrant soup packed with chicken, colorful vegetables, and aromatic spices, perfect for warming up on a chilly day.
Ingredients
Main Ingredients
- 2 pieces boneless, skinless chicken thighs (or breasts) Opt for thighs for more flavor.
- 1 tablespoon olive oil
- 1 medium onion (diced)
- 3 cloves garlic (minced)
- 1 red bell pepper (chopped)
- 4 cups chicken broth
- 1 teaspoon ground cumin
- 1/2 teaspoon smoked paprika
- 1 cup sweet corn kernels (canned or fresh)
- 1 cup cooked beans (black or pinto)
- 2 tablespoons fresh lime juice
- 1/4 cup fresh cilantro (chopped, for garnish)
- to taste Salt and pepper
Instructions
Preparation
- Chop the chicken into bite-sized pieces if using thighs. Dice the onion, mince the garlic, and chop the red bell pepper.
Cooking
- Heat the olive oil in a large pot over medium heat until it shimmers.
- Add the chicken pieces and cook until golden brown and cooked through, about 5 to 7 minutes. Remove the chicken and set aside.
- Add the onion, garlic, and bell pepper to the pot. Sauté until fragrant and tender, about 3 minutes.
- Pour in the chicken broth. Add ground cumin and smoked paprika. Stir well and bring to a simmer. Cook for 20 to 25 minutes.
- Return the cooked chicken to the pot along with corn and beans. Stir to combine and simmer for another 10 minutes.
- Adjust seasoning with salt, pepper, and lime juice. Stir well before serving.
- Garnish with fresh cilantro before ladling into bowls. Serve immediately.
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Notes
Serve with garnishes like lime wedges, cilantro, or avocado slices. Pairs well with warm tortillas or crispy chips.